Welcome

Vietnamese Drip Coffee

Ca phe sua da or cafe sua da
is a Vietnamese coffee recipe that means "coffee milk ice". It is made
by mixing brewed coffee with about a quarter to a half as much
sweetened condensed milk and then pouring it over ice.

Medium roasted Vietnamese-grown robusta coffee is traditionaly
used as arabica coffee beans do not grow very well in Viet Nam due to
the plant diseases and low-attitude. However, the unique brewing style
and addition of sweet condensed milk gives it a special flavor worthy
of gourmet status while still retaining the extra caffine kick (robusta
beans can contain twice the caffine than its arabica cousins).

The coffee is individually brewed in a small metal Vietnamese
drip filter called a ca phe phin that drips the
blend into a cup containing the condensed milk. A heaping teaspoon of
coffee, ground to a medium to course consistency so the grounds do not
leak into the coffee cup, is placed in a special Vietnamese style
filter. A top screen is then placed on top of the grounds and screwed
down tight. This is then placed on top of a small cup (about 4 oz.) and
filled with boiling water until it is about 1/4 full. After the grounds
have moisturized, about 30 seconds, the top screen is loosened one full
turn. Now the filter is filled with water just below the boiling point
and a lid is placed on top. This process can take 5 to 15 minutes
depending on how tightly the top filter is screwed on. Cafes that screw
it on more tightly will place a can of sterno under the cup to keep it
hot if they are making ca phe sua nong (hot milk
coffee - made without ice). Enjoy!

If it is drank like this it is called "ca phe den" or black
coffee. To make milk coffee or "ca phe sua", pour 2 oz. of sweetened
condensed milk in the bottom of the glass before brewing. Stir before
drinking. The filters can be found in Asian markets and cost about five
dollars. Many Vietnamese restaurants will brew it for you this way,
even if its not on the menu.